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Formula Optimization and Physicochemical Characteristics of Functional Instant Beverage from Beetroot (Beta vulgaris L.) and Cinnamon (Cinnamomum spp.)
Abstract
Instant beverages are food products in the form of fine, dry granules with low moisture content, typically made from fruits, vegetables, and grains. This study aims to determine the optimal ratio of beet extract, cinnamon extract, and maltodextrin in a functional instant beverage and to evaluate its physicochemical characteristics. The extracts were processed via foam mat drying at 60°C, and the resulting dried sheets were ground into powder. Formulation optimization was performed using the Response Surface Method with a D-Optimal Mixing Design in Design Expert 13 software, considering beet extract, cinnamon extract, and maltodextrin as factors, and betalain content, nitrate content, and solubility as response variables. The optimal formulation obtained was 75% beet extract, 15% cinnamon extract, and 10% maltodextrin, with predicted values of 46.99 mg/100 g for betalain content, 2060.84 mg/kg for nitrate content, and 94.58% for solubility. Verification results showed a betalain content of 44.76 mg/100 g, a nitrate content of 2082.12 mg/kg, and a solubility of 94.68%, with a desirability value of 0.96, indicating no significant difference between the predicted and actual values. Physicochemical characterization of the optimal formula revealed a water solubility index (WSI) of 95.40%, color values of L = 42.37, a = 16.79, and b = 5.33, a moisture content of 4.30%, and a half-maximal inhibitory concentration (IC50) of 943.74 mg/L. These results indicate that the optimal formulation produces an instant beverage that maintains stable bioactive compounds and exhibits good solubility, making it a promising candidate for a functional beverage.
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DOI: https://doi.org/10.14421/biomedich.2026.152.1987-1995
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